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Kids lunchbox: Grilled hummus wraps

These wrap bites are crunchy on the outside, cheesy and full of flavor and texture on the inside.

What you need: makes 4 rolls

4, 7-inch homemade/store bought whole wheat tortillas or
chapattis

1 cup red pepper hummus

10 oz Mexican cheese, shredded

20 deli turkey slices thin cut

1/2 cup colored peppers, diced

1/2 cup lettuce, diced

1/2 cup white onions, diced

1/2 cup carrots, shredded

Salt and pepper to taste

Place a tortilla of a flat surface. Slap on a good amount
of hummus and spread it on one side of the tortilla. Layer it with turkey slices, followed by
shredded cheese, peppers, lettuce and carrots. Roll it tightly from one end to
the other into a wrap.

Heat the Panini press to medium-high heat. Once the grill
is hot and smoking, place the wrap on the grill. Cover the Panini press on it
gently and let it brown. Depending on your Panini press, it will take 2 minute
or more to get brown. When the cheese has melted and the wrap has lightly
browned grill marks, remove and let cool. Repeat for the other 3 tortillas.

Use a large, heavy-based pot. Over medium heat, add oil. Toss the whole garam masala and pepper seeds. Toast for 2-3 minutes until aromatic. While they are toasting, add half the onion. After the onions turn golden brown, turn off the heat and let cool. Add the tamarind and coconut to the cooled mixture, and grind to a fine paste.Back in the large pot, Add oil, on m…

This is a fresh green that can be found growing everywhere in South India. It belongs to the Solanum family, with lovely green leaves and produces tangy little blue or red berries. The solanum nigrum leaves are also uses as herbs in medicine. The curry is unmistably green, and has a subtle yet distinct taste. It can be made into chutneys or curries. Try it, I bet you will like it. What you need: Serves 43 cups kasi soppu/ganike soppu/solanum nigrum leaves3-4 Garlic 4-5 Black pepper seeds 3 red chilies3 tsp dry coconut2 tsp ghas ghase/khus khus /poppy seeds1/2 cup milk1/2 cup hesarukalu(green gram)/kadalekalu(channa dhal)/dry avarekalu/fresh kadale beeja (peanuts) Tempering : A tsp of ghee/oil, curry leaves and mustard seeds. If you use dry grams/dhals, then warm them well on dry heat, and cook them well. If you are using fresh peanuts, just boil them with a little water and salt. Set aside. In a bowl, add the greens, sprinkle a little water, and add in the garlic, black pepper, red chilie…